Why stick to Champagne, Prosecco, and Merlot when you can make your own delicious wine from oak leaves? Yes, oak leaves! While sparkling cocktails are fantastic, there’s definitely room to try this unique drink on your wine list.
One of my cherished childhood memories is with my grandmother, collecting bags full of oak leaves from the fields and hills around our small Welsh village. This activity felt like a tradition, possibly passed down from my great-grandmother too. It’s a recipe that’s stood the test of time, with my family probably forgetting exactly how long it’s been enjoyed due to its delightful taste.
I discovered this recipe written in one of my grandmother’s old notebooks, filled with culinary treasures. Despite some scribbles and torn pages, it was clear that she experimented plenty to perfect her creations. She named this particular recipe ‘Gwin Dail Derw’ in Welsh, meaning oak leaf wine, although she jokingly dubbed it ‘party like it’s 1999 wine’ for its irresistible nature.
Unlike most wines, oak leaf wine doesn’t require a long fermentation period, just 16 days. The prep and bottling take around 40 minutes, and it only needs to stand for about 90 days.
To make six bottles, you’ll need:
– Two brown paper bags of cleaned oak leaves
– One piece of fresh ginger
– 2 kg of white sugar (1.5 kg if you prefer a drier taste)
– 500 g of chopped raisins
– 15 g of yeast
Serve with a slice of lemon and a dried oak leaf for added flavor. It’s refreshing in the summer sun and can be warmed during winter for a cozy treat.
Let your wine sit in a cool, dry place for about three months. The longer it rests, the better it tastes—or at least, that’s what my grandmother believed!
